Ingredients
8
8 servings
- •12 carrots, peeled and sliced 1/4-inch thick
- •⅓ cup butter
- •1 onion, minced
- •3 cloves garlic, minced
- •¼ cup all-purpose flour
- •salt to taste
- •2 cups milk
- •1 ½ cups cubed Cheddar cheese, or to taste
- •¼ teaspoon mustard powder
- •¼ teaspoon white pepper
- •¼ teaspoon celery seed
- •½ teaspoon salt
- •2 tablespoons butter, melted
- •1 cup soft bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
- Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
- Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
- Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
- Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 304
- Carbohydrate: 21g
- Fat: 21g
- Fiber: 3g
- Protein: 10g
- Sugar: 9g
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